Wild apricot vermouth

Vermouths are most commonly prepared from grape-based wines, but fruit-based wines made from mango, apple, plum, sand pear, and wild apricot may also be used. These possess distinct physicochemical and sensory qualities from standard vermouths. 

Wild apricot (Prunus armenica L.) grows naturally in hilly areas of northern India. It is highly acidic, fibrous, and low in TSS, and, thus, not utilized commercially. Preparation and evaluation of a vermouth from its fruit was undertaken (Abrol, 2009). Vermouths at different sugar (8,10, and 12 °Brix), alcohol (15%, 17%, and 19%), and spices levels (2.5% and 5%) were prepared. Those used in extract preparation are shown in Plate 8.1. The base wine was prepared from crushed fruit, adjusted to 24 °Brix, and diluted in a 1 2 ratio with water. To this mixture was added 200 ppm sulfur dioxide, 0.1% diammonium hydrogen phosphate (DAHP), and 0.5% pectinase enzyme. A 24-h active yeast culture initiated fermentation. The procedure is illustrated in Fig. 8.4. A maturation period of 6 months improved the quality of the vermouth. 

FIGURE 8.4 Flow sheet for the preparation of wild apricot vermouth (source Abrol, 2009). 

The composition of wild apricot vermouth of different musts as influenced by the addition of spices extract is shown in Table 8.11. 

TABLE 8.11 Effect of spices level on wild apricot vermouth... 

The complexities and interaction of composition on the quality perception of vermouth is illustrated with wild-apricot-based vermouth (Figs. 8.5-8.7). It shows that sweetness, flavor, and astringency are preferred at a sugar content of 8%, whereas body, appearance, and aroma were preferred at 12% sugar (Fig. 8.5). Body, flavor, aroma, and total acidity were scored better at an alcohol content of 19% (Fig. 8.6). The spice concentration preferred for volatile acidity, total acidity, flavor, and bitterness was 5% (Fig. 8.7), whereas body, sweetness, appearance, and astringency were preferred at a 2.5% level (Joshi et al, 201 la,b). 

Abrol, G. S. (2009). Preparation and Evaluation of Wild Apricot Mead and Vermouth. MSc Thesis. Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, India. Amerine, M. A., Berg, H. W., and Cruess, W. V. (1967). The Technology of Wine Making. 3rd edn. AVI Publishing Co. Inc, Westport CT. 

Joshi, V. K., Abrol, G. S., and Thakur, N. S. (2011a). Wild Apricot Vermouth Effect of Sugar, Alcohol Concentration and Spices Level on Physico-Chemical and Sensory Evaluation, Indian Food Packer (submitted). 

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